Category: 106-32-1

Gasinski, Alan published the artcileMalting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties, Related Products of esters-buliding-blocks, the main research area is naked covered oat volatile compound antioxidant malting.

Grains from four naked oat varieties (Amant, Maczo, Polar and Siwek) and one covered oat variety (Kozak) grown with three different nitrogen fertilization regimes were malted in a laboratory setting using specifications typical for barley malt production (45% moisture content, temperature of germination equal to 15 °C, germination time equal to 120 h). The goal was to determine, whether malting process could be used to improve pro-health properties and aroma of the covered oat and naked oat grain. Malting increased concentration of phenolic compounds (from 44.92 to 64.39 mg GAE per 100 g of grain to 158.06-393.69 mg GAE per 100 g of malt) and increased the antioxidative potential of grains (analyzed by ABTS, DPPH and FRAP assays) by 200-300%. Malting also had an effect on the changes in composition of volatile compounds: the HS-SPME-GC-MS detected 23 compounds in grain samples and 34 compounds were detected in malt samples. The total concentration of volatiles in malts was significantly higher (1659.70-39708.33 ng per 100 g) than in grain samples (882.45-2098.74 ng per 100 g). Malting mostly increased concentration of aldehydes, such as nonanal, decanal and undecanal and pyrazines, such as trimethyl- and tetramethylpyrazine in the acquired malts.

Journal of Cereal Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Gschaedler, Anne published the artcileUse of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation, Product Details of C10H20O2, the main research area is cider non Saccharomyces fermentation nutrient volatile compound; Cider; Micronutrients; Non-Saccharomyces; Volatile compounds.

The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P. kluyveri and Zygosaccharomyces rouxii. A series of fermentations were developed at laboratory level, using each species individually and it was observed that only S. cerevisiae was able to finish the process. K. marxianus consumed less than 50% of the sugars; P. kluyveri and Z. rouxii consumed less than 70% and P. membranaefaciens consumed more than 90% but the yield (ethanol produced for sugar consumed (YP/S)) was 0.39. Nevertheless, the addition of magnesium, zinc and nitrogen increased the fermentative capacity of almost all species: K. marxianus, Z. rouxii and P. kluyveri, showed an increase in ethanol production when nutrients were added, obtaining more than 80 g/L of ethanol, and showing that those nutrients are necessary to complete the fermentation This work describes the potential use of different non-Saccharomyces species to carry out fermentation of apple juice and highlights the importance of certain nutrients to enable an efficient alc. fermentation and the generation of desirable volatile compounds for cider production

International Journal of Food Microbiology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Wei, Jianping published the artcileAssessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations, Product Details of C10H20O2, the main research area is Pichia Hanseniaspora Torulaspora sensory property cider fermentation; 2-methylbutanol (PubChem CID: 8723); 2-methylbutyl acetate (PubChem CID: 12209); 3-methylbutyl acetate (PubChem CID: 31276); Cider; DL-malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Hanseniaspora vineae; Partial least squares regression; Pichia kluyveri; Simultaneous fermentation; chlorogenic acid (PubChem CID: 1794427); ethyl octanoate (PubChem CID: 7799); phenylethyl alcohol (PubChem CID: 6054); β-damascenone (PubChem CID: 5366074); β-phenethyl acetate (PubChem CID: 7654).

This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation Chem. composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and Et esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, Et hexanoate, Et octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) anal. revealed that acetate esters contributed pos. to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production

International Journal of Food Microbiology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ling, Mengqi published the artcileThe influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation, COA of Formula: C10H20O2, the main research area is red wine alc fermentation polyphenol ester; Anthocyanin derivatives; Ester formation; Fermentation; Industrial scale; Phenolic matrix; Polyphenol supplementation; Winemaking.

Pre-fermentative polyphenol supplementation in industrial scales (100-hL) and simulated fermentation (350 mL clarified juice) were conducted. The results showed that in practical winemaking, adding QCE (quercetin, caffeic acid and ellagic acid) increased acetate concentrations in wines and extra grape seed tannins (T) enhanced the effect of QCE supplementation. In simulated fermentation with clarified juice, the synergy effect of QCE and T was evidenced that ester formation was only promoted through mixed QCET supplementation. Besides, QCE supplementation benefited the formation of 4-vinylcatechol adducted malvidin-3-O-(acetyl/coumaroyl)-glucoside and decreased other anthocyanin derivatives derived from pyruvic acid and acetaldehyde, leading more pyruvic acid and acetaldehyde left in yeast to enhance the metabolic fluxes of esters. Findings manifested the connection between the formation of esters and anthocyanin derivatives during red wine alc. fermentation, which would be influenced by the phenolic matrix. This work could provide a perspective in winemaking industry for modulating aroma profile via polyphenol supplementation.

Food Chemistry published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Marullo, Philippe published the artcileMetabolic, organoleptic and transcriptomic impact of Saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters, HPLC of Formula: 106-32-1, the main research area is Saccharomyces metabolism organoleptic transcriptomic biosynthesis; MGL2; YJU3; histone acetylation; substituted ester metabolism; wine fermentation.

Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chem. structure. Higher alc. acetates differ from fatty acid Et esters, whereas a third group, substituted Et esters, contributes to the fruitiness of red wines. Derived from yeast metabolism, the biosynthesis of higher alc. acetates and fatty acid Et esters has been widely investigated at the enzymic and genetic levels. As previously reported, two pairs of esterases, resp. encoded by the paralogue genes ATF1 and ATF2, and EEB1 and EHT1, are mostly involved in the biosynthesis of higher alc. acetates and fatty acid Et esters. These esterases have a moderate effect on the biosynthesis of substituted Et esters, which depend on mono-acyl lipases encoded by MGL2 and YJU3. The functional characterization of such genes helps to improve our understanding of substituted ester metabolism in the context of wine alc. fermentation In order to evaluate the overall sensorial impact of esters, we attempted to produce young red wines without esters by generating a multiple esterase-free strain (δatf1, δatf2, δeeb1, and δeht1). Surprisingly, it was not possible to obtain the deletion of MGL2 in the δatf1/δatf2/δeeb1/δeht1 background, highlighting unsuspected genetic incompatibilities between ATF1 and MGL2. A preliminary RNA-seq anal. depicted the overall effect of the δatf1/δatf2/δeeb1/δeht1 genotype that triggers the expression shift of 1124 genes involved in nitrogen and lipid metabolism, but also chromatin organization and histone acetylation. These findings reveal unsuspected regulatory roles of ester metabolism in genome expression for the first time.

International Journal of Molecular Sciences published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Yang, Yurong published the artcileEffects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine, Formula: C10H20O2, the main research area is proteins indica waxy formation volatiles sweet rice wine.

The proteins in the raw materials affect the formation of flavor during fermentation Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β-phenylethyl alc., 2,4-dimethyl-benzaldehyde and Et hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcs., but higher alcs. are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β-phenylethyl alc. and its acetate, and the content of β-phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavor of sweet rice wine, and the flavor quality of sweet rice wine can be enhanced by increasing the prolamin content.

International Journal of Food Science and Technology published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

De Filippis, Francesca published the artcileInfluence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines, Formula: C10H20O2, the main research area is passito wine falanghina sherry fermentation microbiota; Falanghina; Microbiota; Passito sweet wine; Quantitative Descriptive Analysis (QDA); Volatile Organic Compounds (VOCs).

Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds anal. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odor profiles as evaluate by Quant. Descriptive Anal. (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chem. and floral features. Outcomes underpin the impact of microbiota on the chem. and odor traits of Falanghina passito wines.

Food Research International published new progress about 18S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Perpetuini, Giorgia published the artcileContribution of Pichia manshurica strains to aroma profile of organic wines, Quality Control of 106-32-1, the main research area is Pichia organic wine volatile compound flavor aroma.

Abstract: In this study, the volatile compounds produced by 11 Pichia manshurica strains-isolated from spoiled bottled organic wines of Montepulciano d’Abruzzo and filter membranes-were evaluated in must and wine. Moreover, a quick, reliable and inexpensive method to identify this spoilage species was reported. In particular, a species-specific primer pair was developed using 26S rRNA as target gene. Primers were tested on different yeast species and a band of 300 bp was obtained only for P. manshurica strains. More than 70 volatile compounds were identified. The differences were quant. rather than qual. and the majority of the strains released compounds associated with off-flavours and off-odours in must and wine. The obtained data revealed the ability of P. manshurica strains to release compounds which could produce off-flavours and odours.

European Food Research and Technology published new progress about 26S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Capone, D. L. published the artcileInfluence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine, Computed Properties of 106-32-1, the main research area is Vitis leaf rachis peduncle fermentation flavor volatile composition.

The presence of matter other than grapes (MOG) is common in the winemaking process when sorting equipment is not utilized. Exptl. wines were made to examine the effect of MOG on the sensory profile and chem. composition of wine. A Shiraz wine made without MOG was compared to fermentations with grape leaves, grape stalks (rachis) and peduncles (the stalk connecting the bunch to the vine) added at amounts at or slightly above those found in a com. harvest bin. Fifty-one volatile aroma compounds were quantified in the wines, and sensory descriptive anal. was applied. The wine made with leaves added was rated by the sensory panel similar to the Control and was significantly higher only in pos. aromas such as ′confectionery′ and ′red fruit′ likely due to a higher concentration of hexanol and (Z)-3-hexen-1-ol. The addition of peduncles slightly enhanced ′green′ aroma and flavor. The rachis treatment was high in ′green capsicum/green stalks′ attributes, as well as astringency, and was high in methoxypyrazines. The inclusion of different types of MOG during fermentation can alter the sensory profile and chem. composition of Shiraz wines in varying ways, including extraction of methoxypyrazines from the rachis, resulting in notable ′green′ attributes. The inclusion of MOG is unavoidable in common winemaking practices, especially with the use of mech. harvesting. Determining the influence of MOG on the volatile composition of the finished wine is an important step in manipulating wine style.

Australian Journal of Grape and Wine Research published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Sanchez, Ramon published the artcileVolatile composition and sensory properties of wines from vineyards affected by iron chlorosis, COA of Formula: C10H20O2, the main research area is iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress; Aroma; Nutritional stress; Tempranillo; Vitis vinifera.

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.

Food Chemistry published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics